What is your favorite pate recipe?!
Answers:
* 3 ounces duck fat
* 1 large shallot, peeled and coarsely chopped (2 1/2 tablespoons)
* 1 duck liver (about 3 ounces), cut into 1-inch pieces
* 1/4 teaspoon herbes de Provence
* 1 clove garlic, peeled and crushed
* 1/4 teaspoon salt
* 1/4 teaspoon freshly ground black pepper
* 1 teaspoon Cognac
* 16 1/4-inch-thick horizontal slices from a small baguette, toasted
Preparation
1!. Place duck fat in a skillet, and cook over medium to high heat for 4 to 5 minutes, until the fat has melted and some of it has browned!.
2!. Add the shallots, and cook for about 30 seconds, stirring occasionally!. Add the liver, herbes de Provence, and garlic, and cook over medium to high heat for 1 1/2 to 2 minutes, stirring occasionally!. Add the salt and pepper!.
3!. Transfer the mixture to a blender, add the Cognac, and blend until liquefied!. If a finer textured paté is desired, push the mixture through the holes of a strainer with a spoon!. This will yield 1/2 cup!. Let cool for at least 1 1/2 hours, then cover and and refrigerate until serving time!.
4!. Spread the paté on the toasted baguette slices, and serve!. The paté will keep, well covered, for 3 to 4 days!. Www@FoodAQ@Com
* 1 large shallot, peeled and coarsely chopped (2 1/2 tablespoons)
* 1 duck liver (about 3 ounces), cut into 1-inch pieces
* 1/4 teaspoon herbes de Provence
* 1 clove garlic, peeled and crushed
* 1/4 teaspoon salt
* 1/4 teaspoon freshly ground black pepper
* 1 teaspoon Cognac
* 16 1/4-inch-thick horizontal slices from a small baguette, toasted
Preparation
1!. Place duck fat in a skillet, and cook over medium to high heat for 4 to 5 minutes, until the fat has melted and some of it has browned!.
2!. Add the shallots, and cook for about 30 seconds, stirring occasionally!. Add the liver, herbes de Provence, and garlic, and cook over medium to high heat for 1 1/2 to 2 minutes, stirring occasionally!. Add the salt and pepper!.
3!. Transfer the mixture to a blender, add the Cognac, and blend until liquefied!. If a finer textured paté is desired, push the mixture through the holes of a strainer with a spoon!. This will yield 1/2 cup!. Let cool for at least 1 1/2 hours, then cover and and refrigerate until serving time!.
4!. Spread the paté on the toasted baguette slices, and serve!. The paté will keep, well covered, for 3 to 4 days!. Www@FoodAQ@Com
Four Cheese Pate Recipe
* 3 (8-ounce) packages cream cheese, softened, divided use
* 2 tablespoons milk
* 2 tablespoons sour cream
* 3/4 cup chopped pecans
* 4 ounces Brie or Camembert, rind removed, softened
* 1 cup shredded Swiss cheese
* 4 ounces crumbled blue cheese
* 1/2 cup pecan halves, for garnish
* Red and green apple slices, fresh vegetable sticks, and/or crackers
Beat 8 ounces of the cream cheese, milk, and sour cream until smooth!. Line a 9-inch pie plate with plastic wrap!. Spread mixture over the bottom and up the sides of the pie plate!. Sprinkle chopped pecans evenly across the surface and gently press into the cream cheese mixture!.
Beat remaining 16 ounces of cream cheese, Brie cheese, Swiss cheese, and blue cheese until combined!. Scrape into pie plate on top of previous layer and smooth the top!. Cover with plastic wrap and refrigerate at least 4 hours or overnight!.
When ready to serve, remove top plastic wrap and invert pate onto a serving dish!. Carefully peel off bottom layer of plastic wrap!. Press pecan halves in a decorative pattern on top!.
Let cheese pate sit at room temperature for at least 30 minutes before serving with apple slices, vegetable sticks, and crackers!.
Yield: 16 to 20 servings
Egg, Nut and Mushroom Pate
Fast and easy!.
* 1 large yellow onion, peeled and sliced thin
* 1 large clove garlic, peeled and minced
* 1/4 pound mushrooms, wiped clean and sliced thin
* 1/2 cup butter or margarine
* 6 hard-cooked eggs, peeled and quartered
* 1 cup walnuts
* 1/2 cup unblanched almonds
* 1 tablespoon Worcestershire sauce
* 1 teaspoon salt
* 1/4 teaspoon pepper
In a heavy skillet over medium heat, saute onion, garlic, and mushrooms until soft, but not browned, stirring often!. Remove from heat and let cool!.
In the bowl of a food processor fitted with the metal blade, place hard-cooked eggs, walnuts, and almonds!. Pulse about 5 times until minced!. Add cooled onion mushroom mixture, Worcestershire sauce, salt, and pepper!. Process about 5 seconds to combine!.
Pour into serving bowl, cover with plastic wrap touching the top of the pate, and refrigerate a least two hours to let flavors meld!.
Before serving, let pate sit for 30 minutes at room temperature!. Serve with your choice of crackers, melba toast, or toasted bread rounds!.
Easy Sunflower Pate Recipe
Serve this vegan sunflower pate with crackers as an appetizer, snack or protein main dish!. The spread is baked, cooled, then chilled to set!. Yet it is best served at room temperature!.
* 1 cup ground sunflower seeds
* 1/2 cup cornmeal
* 1/2 cup nutritional yeast
* 3 teaspoons parsley
* 1-1/2 teaspoons basil
* 1 teaspoon thyme
* 3/4 teaspoon sea salt
* 1/2 teaspoon sage
* 1/4 teaspoon sea kelp
* 1 cup potato, finely grated
* 1-1/3 cups water
* 1/4 cup sunflower oil
* 2 Tablespoons tamari
* 3 teaspoons prepared horseradish
Mix ground sunflower seeds, cornmeal, yeast, parsley, basil, thyme, sea salt, sage, and sea kelp together in a bowl!.
Grate the potato and rinse it thoroughly to remove excess starch!. Squeeze and drain it after rinsing!.
Add water, sunflower oil, tamari, and horseradish, stirring in the potato last!. Mix well!.
Preheat the oven to 375 degrees F!. Generously oil a 9" glass pie plate and scoop in the pate mixture!. Put in the oven and immediately turn the heat down to 350 degrees F!. Bake 35 to 45 minutes until well browned!.
Let the pate cool 1 to 2 hours and then chill it thoroughly before serving to set it completely!. It may be reheated later if desired!. It is tasted when served at room temperature!.
Enjoy the pate as an appetizer, snack or protein main dish!. May be served on crackers or bread!. Keeps 7 days refrigerated or may be frozen into pie wedges!.Www@FoodAQ@Com
* 3 (8-ounce) packages cream cheese, softened, divided use
* 2 tablespoons milk
* 2 tablespoons sour cream
* 3/4 cup chopped pecans
* 4 ounces Brie or Camembert, rind removed, softened
* 1 cup shredded Swiss cheese
* 4 ounces crumbled blue cheese
* 1/2 cup pecan halves, for garnish
* Red and green apple slices, fresh vegetable sticks, and/or crackers
Beat 8 ounces of the cream cheese, milk, and sour cream until smooth!. Line a 9-inch pie plate with plastic wrap!. Spread mixture over the bottom and up the sides of the pie plate!. Sprinkle chopped pecans evenly across the surface and gently press into the cream cheese mixture!.
Beat remaining 16 ounces of cream cheese, Brie cheese, Swiss cheese, and blue cheese until combined!. Scrape into pie plate on top of previous layer and smooth the top!. Cover with plastic wrap and refrigerate at least 4 hours or overnight!.
When ready to serve, remove top plastic wrap and invert pate onto a serving dish!. Carefully peel off bottom layer of plastic wrap!. Press pecan halves in a decorative pattern on top!.
Let cheese pate sit at room temperature for at least 30 minutes before serving with apple slices, vegetable sticks, and crackers!.
Yield: 16 to 20 servings
Egg, Nut and Mushroom Pate
Fast and easy!.
* 1 large yellow onion, peeled and sliced thin
* 1 large clove garlic, peeled and minced
* 1/4 pound mushrooms, wiped clean and sliced thin
* 1/2 cup butter or margarine
* 6 hard-cooked eggs, peeled and quartered
* 1 cup walnuts
* 1/2 cup unblanched almonds
* 1 tablespoon Worcestershire sauce
* 1 teaspoon salt
* 1/4 teaspoon pepper
In a heavy skillet over medium heat, saute onion, garlic, and mushrooms until soft, but not browned, stirring often!. Remove from heat and let cool!.
In the bowl of a food processor fitted with the metal blade, place hard-cooked eggs, walnuts, and almonds!. Pulse about 5 times until minced!. Add cooled onion mushroom mixture, Worcestershire sauce, salt, and pepper!. Process about 5 seconds to combine!.
Pour into serving bowl, cover with plastic wrap touching the top of the pate, and refrigerate a least two hours to let flavors meld!.
Before serving, let pate sit for 30 minutes at room temperature!. Serve with your choice of crackers, melba toast, or toasted bread rounds!.
Easy Sunflower Pate Recipe
Serve this vegan sunflower pate with crackers as an appetizer, snack or protein main dish!. The spread is baked, cooled, then chilled to set!. Yet it is best served at room temperature!.
* 1 cup ground sunflower seeds
* 1/2 cup cornmeal
* 1/2 cup nutritional yeast
* 3 teaspoons parsley
* 1-1/2 teaspoons basil
* 1 teaspoon thyme
* 3/4 teaspoon sea salt
* 1/2 teaspoon sage
* 1/4 teaspoon sea kelp
* 1 cup potato, finely grated
* 1-1/3 cups water
* 1/4 cup sunflower oil
* 2 Tablespoons tamari
* 3 teaspoons prepared horseradish
Mix ground sunflower seeds, cornmeal, yeast, parsley, basil, thyme, sea salt, sage, and sea kelp together in a bowl!.
Grate the potato and rinse it thoroughly to remove excess starch!. Squeeze and drain it after rinsing!.
Add water, sunflower oil, tamari, and horseradish, stirring in the potato last!. Mix well!.
Preheat the oven to 375 degrees F!. Generously oil a 9" glass pie plate and scoop in the pate mixture!. Put in the oven and immediately turn the heat down to 350 degrees F!. Bake 35 to 45 minutes until well browned!.
Let the pate cool 1 to 2 hours and then chill it thoroughly before serving to set it completely!. It may be reheated later if desired!. It is tasted when served at room temperature!.
Enjoy the pate as an appetizer, snack or protein main dish!. May be served on crackers or bread!. Keeps 7 days refrigerated or may be frozen into pie wedges!.Www@FoodAQ@Com
I can't eat the liver pates so I found mushroom one that I really like!.Www@FoodAQ@Com